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Blue Chitin columns for the extraction of heterocyclic amines from cooked meat

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Author

  • Joakim Bång
  • H Nukaya
  • Kerstin Skog

Summary, in English

Mutagenic/carcinogenic heterocyclic amines (HAs) are formed at low levels (ng/g) during heat processing of protein-rich food such as meat and fish. The complex matrix requires effective extraction and purification methods. Blue Chitin columns were used for the extraction of HAs from fried chicken fillets and the samples were analysed with LC-MS. Several HAs were identified at levels ranging from 0.04 to 0.10 ng/g. The use of Blue Chitin columns provides a simple and fast method for the extraction of HAs from meat samples. (C) 2002 Elsevier Science B.V. All rights reserved.

Publishing year

2002

Language

English

Pages

97-105

Publication/Series

Journal of Chromatography A

Volume

977

Issue

1

Document type

Journal article

Publisher

Elsevier

Topic

  • Nutrition and Dietetics

Keywords

  • amines
  • LC
  • stationary phases
  • Blue Rayon columns
  • Blue Chitin columns
  • meat
  • food analysis
  • heterocyclic
  • aminodimethylfluro[3
  • 2-e]imidazo[4
  • 5-b]pyridine

Status

Published

ISBN/ISSN/Other

  • ISSN: 0021-9673